Italian Wedding Soup Recipe

There’s something about a bowl of Italian wedding soup that feels like a warm hug on a chilly day. This comforting soup, with its tender meatballs, vibrant veggies, and delicate acini de pepe pasta, is a true crowd-pleaser. It’s a perfect marriage of flavors (which is where it gets its name—not from an actual wedding!). This soup has a heartiness from the meatballs and a freshness from the spinach, making it ideal for family dinners or a make-ahead lunch. Let’s get cooking!

this RECIPE

A quick personal story about discovering this cozy soup

I remember the first time I tried Italian wedding soup at a small family-owned Italian restaurant. It was a cold evening, and I’d been craving something warm and comforting. When the soup arrived, I was instantly drawn in by the aroma—garlicky, savory, with a hint of peppery spice. One bite, and I was hooked. The tiny, tender meatballs and delicate pasta swimming in a rich broth felt like pure comfort. Since then, I’ve been on a mission to perfect my own version of this soup at home, and after a few tries, I found this recipe to be the closest to that unforgettable first taste. It’s now a staple in my kitchen whenever I want to bring a bit of that cozy Italian warmth to the table.

A little history behind Italian wedding soup

Despite what the name suggests, Italian wedding soup isn’t actually served at weddings! The name comes from the Italian phrase “minestra maritata,” which means “married soup.” This refers to the way the ingredients—meat and greens—combine harmoniously in the dish. Italian wedding soup is a classic in Italian-American cuisine, especially popular in regions with Italian immigrant communities. Traditional versions often include greens like escarole or endive, though spinach is a popular choice in modern recipes for its mild flavor and vibrant color. Over time, this recipe has evolved to include different types of meat, pasta, and vegetables, making it an endlessly adaptable soup that you can adjust to suit your tastes.

Let’s talk ingredients: the stars of this soup

Meatballs

The little meatballs are the heart of this soup, bringing a lot of flavor and texture. We’re using a mix of ground beef and beef sausage to get that perfect balance of tender and juicy. Breadcrumbs and Parmesan add richness, while fresh parsley and garlic give a pop of freshness. If you need a substitute, you can use all ground beef with a pinch more seasoning, but I recommend sticking with a mix if possible for a depth of flavor.

Acini de pepe pasta

These tiny, round pasta pearls make the soup feel extra special. They cook up tender and give just the right amount of bite without overwhelming the broth. If you can’t find acini de pepe, other small pasta like orzo or ditalini will work well too. Just adjust the cooking time slightly to avoid mushy pasta.

Fresh spinach

Spinach adds a pop of color and a bit of nutrition without taking over the flavor. It wilts beautifully into the hot broth, creating a nice balance of texture. You can also try escarole or even kale for a heartier green. Spinach is high in vitamins A and C, making this soup not only delicious but also packed with nutrients.

Carrots, celery, and onion

This classic trio of vegetables gives the soup a slightly sweet, earthy undertone and a satisfying texture. Dice them finely to keep the soup balanced and let them soften nicely in the broth. You’ll love how they soak up the savory flavors of the soup as they cook.

Chicken broth

A good quality chicken broth is essential here for a rich, flavorful base. Homemade is always great if you have it, but a low-sodium store-bought broth works just fine. Feel free to add a splash of water if you find the broth too salty. The chicken broth pairs perfectly with the meatballs and pasta to create a cozy, comforting flavor.

Kitchen gear: what you need (and what you can skip)

You’ll want a few key tools to make this soup. A large Dutch oven or heavy-bottomed pot is ideal for browning the meatballs and simmering the soup. The heavy base helps to distribute heat evenly and gives the meatballs a nice golden crust. A sturdy ladle will make serving easier, especially with the small pasta and meatballs. And if you don’t already have a good set of measuring spoons and a microplane for the Parmesan cheese, now’s the time to grab them! If you don’t have a microplane, a box grater will work, but a microplane gives the Parmesan a fine, fluffy texture that melts beautifully into the soup.

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Make the meatballs

In a large bowl, combine the ground beef, sausage, breadcrumbs, Parmesan, egg, parsley, garlic, salt, and pepper. Use your hands to mix everything until just combined. Don’t overwork the mixture, or the meatballs can turn tough. Scoop out about 2 teaspoons of the mixture and roll into meatballs. (Tip: If the mixture is sticking to your hands, a quick spritz of nonstick spray can make it easier!)

2. Brown the meatballs

Heat 1 tablespoon of olive oil in your pot over medium heat. Add half the meatballs and cook, stirring occasionally, until they’re browned on all sides—about 4-5 minutes. Transfer them to a paper towel-lined plate to drain any excess oil, then repeat with the remaining meatballs. Don’t worry about cooking them through; they’ll finish cooking in the soup.

3. Sauté the vegetables

In the same pot, add another tablespoon of olive oil and toss in the diced onion, carrots, and celery. Sauté for 3-4 minutes, or until the vegetables are just starting to soften. Add the minced garlic and cook for another 30 seconds until fragrant. This step builds a lot of flavor, so don’t rush it!

4. Build the soup base

Pour in the chicken broth, scraping up any browned bits from the bottom of the pot (they’re packed with flavor!). Turn up the heat to high and bring the broth to a gentle boil.

5. Add the pasta and meatballs

Gradually add the acini de pepe pasta, stirring as you go to prevent clumping. Season with salt, black pepper, and a pinch of red pepper flakes if you like a bit of heat. Carefully add the browned meatballs back into the pot. Cover and let the soup simmer for about 7-9 minutes, until the pasta is tender and the meatballs are cooked through.

6. Finish with spinach

Stir in the chopped spinach and cook for another 2-3 minutes, until it’s just wilted. Give the soup a quick taste and adjust seasoning if needed. Serve with a sprinkle of parsley for a fresh, vibrant garnish.

Variations to try (get creative!)

• Make it gluten-free: Swap the breadcrumbs for gluten-free breadcrumbs and use a gluten-free pasta.
• Vegetarian twist: For a veggie version, skip the meatballs and add white beans or chickpeas for protein.
• Kale instead of spinach: If you like a more robust green, try kale instead of spinach. Just chop it finely and add it with the pasta so it has time to soften.
• Spicy kick: If you love spice, add extra red pepper flakes or even a dash of hot sauce to the broth.
• Lemon zest: For a fresh twist, add a little lemon zest just before serving. It brightens up the soup and pairs beautifully with the spinach and Parmesan.

Serving ideas: make it a meal

Serve Italian wedding soup with a side of crusty bread or garlic bread to soak up the delicious broth. For a bit of extra flavor, sprinkle a little more Parmesan cheese on top and add a dash of red pepper flakes if you like it spicy. This soup also looks lovely garnished with a bit of fresh parsley, which adds a pop of green.

Beverages to pair with your soup

For a cozy meal, try pairing this soup with a warm drink like hot apple cider or a spiced herbal tea. If you’re in the mood for something refreshing, a sparkling lemonade or Italian soda works beautifully to balance the savory flavors. Or keep it classic with a tall glass of iced tea with a squeeze of lemon for a hint of brightness.

Storing and reheating tips

Italian wedding soup stores well, so don’t worry if you have leftovers! Let the soup cool completely, then transfer it to an airtight container and store in the fridge for up to 3 days. When reheating, you may need to add a bit of extra broth or water, as the pasta can soak up some liquid. Reheat gently over medium heat to avoid overcooking the pasta.

Adjusting for different serving sizes

This recipe makes about 6 servings, but it’s easy to double if you’re cooking for a crowd. Just make sure your pot is big enough to hold everything! If you’re making a smaller batch, halve all the ingredients. The cooking times stay roughly the same, but keep an eye on the pasta to avoid overcooking.

Frequently asked questions

1. Can I freeze Italian wedding soup?
Yes, but I recommend freezing it before adding the pasta. When you’re ready to eat, thaw the soup, reheat, and then add the pasta to cook fresh.

2. What can I use instead of acini de pepe pasta?
Orzo or ditalini work well as substitutes. Just keep an eye on the cooking time.

3. Can I use ground turkey instead of beef?
Absolutely! Ground turkey makes a lighter meatball. You might want to add a bit of extra seasoning to boost the flavor.

4. Is there a way to make this dairy-free?
Yes! Skip the Parmesan in the meatballs and try adding nutritional yeast for a cheesy flavor.

5. How can I add more vegetables?
Feel free to toss in some zucchini or even green beans. Just add them with the other vegetables, and they’ll cook perfectly in the broth.

Go ahead and give this Italian wedding soup a try! It’s a dish that warms both body and soul, and I’m sure it’ll become a favorite in your home just like it has in mine. Enjoy!

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